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Seared Pork Medallions with Creamy Mustard Sauce

Tender, golden-seared pork medallions served in a luxurious, tangy cream sauce made with Dijon and whole-grain mustard, white wine, and fresh chives. An elegant 30-minute meal.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, French
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Pork
  • 1 lb pork tenderloin cut into 1-inch medallions
  • as needed salt and freshly ground black pepper
  • 1 tbsp olive oil
  • 1 tbsp unsalted butter
Creamy Mustard Sauce
  • 1 small shallot finely minced
  • 0.5 cup dry white wine
  • 0.5 cup chicken broth optional
  • 0.75 cup heavy cream
  • 2 tbsp Dijon mustard
  • 1 tbsp whole grain mustard
  • 2 tbsp fresh chives chopped, plus more for garnish

Equipment

  • Large skillet (stainless steel or cast iron)
  • Tongs
  • Whisk
  • Chef's knife
  • Cutting board

Method
 

  1. Slice pork tenderloin into 1-inch medallions, pat dry, and season generously with salt and pepper.
  2. Heat olive oil and butter in a large skillet over medium-high heat. Sear medallions for 3-4 minutes per side until golden brown. Transfer to a plate and tent with foil to rest.
  3. Reduce heat to medium. Add minced shallot to the skillet and sauté for 1 minute.
  4. Deglaze the pan with white wine (and broth, if using), scraping up browned bits. Reduce liquid by half.
  5. Reduce heat to low. Whisk in heavy cream, Dijon mustard, and whole grain mustard. Simmer for 2-3 minutes until thickened.
  6. Stir in chopped chives. Taste and adjust seasoning.
  7. Return pork medallions and their juices to the pan, coating them in the sauce. Warm through for 1 minute.
  8. Serve immediately, garnished with extra chives.

Notes

For the best sear, ensure the pork is dry and your pan is hot. Do not crowd the pan. Let the meat rest for juicy results. Serve with mashed potatoes or roasted vegetables to soak up the delicious sauce.